By Marie Fagan Peart | marie@haldimandpress.com
With Christmas just around the corner, I wanted to offer a few more Christmas treat
Pam Webb, Victoria Evans, Cheryl Coate
recipes for the readers to try.
Immediately, the Young sisters come to mind. Last December I featured sisters Diana, Katie, Brenda, and Joanie, who have been gathering with their nieces for over 25 years to do their Christmas baking. These ladies make over 60 dozen cookies! I asked Brenda Moffat if the family would mind sharing another delicious recipe from the wealth of family recipes. They graciously sent one that puts a new twist on shortbread – the potato chip shortbread cookie.
Cheryl Coate is also part of a family baking tradition. The Christmas baking was always done by her mother, Viola Tomlinson. Over 20 years ago, Cheryl’s sister, Pam Webb, decided to join her mom. Eventually, Cheryl joined the group as well. It’s a tradition now, with Cheryl’s daughter Victoria and most recently, daughter-in-law Simona, joining in the fun. Cheryl said, “Pam does all the prep work and has the list of necessary ingredients down to a fine art!” This time around they made nine different recipes, doubling most, and the odd one tripled. Everything gets divided among those able to attend the day. She added, “It’s a wonderful day full of laughter, love, and lots of baking!”
May each of you enjoy the festive season with those you love. Merry Christmas and happy holidays to all. Enjoy!
Potato Chip Shortbread Cookies
4 sticks butter, softened (2 cups)
1 cup sugar
1 teaspoon vanilla
3½ cups plain flour
1 cup chopped pecans
2 cups crushed potato chips
Preheat oven to 350°F. Cream butter and sugar. Add vanilla. Gradually add flour, mix well. Add nuts and potato chips, stirring until incorporated.
Drop teaspoonfuls onto greased baking sheet or one lined with parchment paper. Bake for 15 minutes.
Let cool and dust with icing sugar.
Bachelor Button Cookies
3⁄4 cup butter
1 cup brown sugar
1 egg
1⁄2 teaspoon vanilla
2 cups flour
1⁄2 teaspoon salt
1 teaspoon baking soda
1⁄2 cup walnuts
1⁄2 cup shredded coconut
1⁄2 cup Maraschino cherries, chopped
Cream butter and sugar. Add unbeaten egg and vanilla.
Add sifted dry ingredients, then nuts, coconut, and cherries.
Drop by a teaspoon onto an unbuttered baking sheet and bake at 350°F for 12 – 15 minutes or until slightly brown.
Note: makes several dozen.
Marbled Candy Cane Bark
6 – 1 oz (28g) squares of semisweet or bittersweet chocolate, chopped
6 – 1 oz (28g) squares of white chocolate, chopped
3 candy canes, crushed
¼ cup chopped pistachios (optional)
Line a baking sheet with parchment paper. Place dark and white chocolate in separate bowls. Microwave individually, on medium, until almost melted – about 3 to 4 minutes. Stir halfway through. Then stir each until smooth.
Pour dark chocolate onto waxed paper, forming 3 thick strips about 8 inches long, leaving a 1-inch space between each. Pour white chocolate into the spaces. Spread strips out so they touch (it’s okay if they run into each other). Sprinkle with candy canes and pistachios. Draw a knife tip back and forth across the strips to create a marbled effect.
Refrigerate 1 hour or until hardened. Break into pieces. Store in an airtight container at room temperature up to 1 week. They freeze well.
